See Sydney from the air aboard a historic Sydney Seaplane. From the Harbour Bridge to Bondi Beach, you'll enjoy spectacular views of the Harbor City on your 15-minute scenic flight by seaplane. What better way to get your bearings in Sydney?

Your flight takes off and lands at Rose Bay on Sydney Harbour, eight kilometers from the Sydney city center. You'll be awed as Sydney Harbour unfolds beneath you as you soar into the air in your immaculately restored seaplane, a welcome touch of nostalgia in contrast to high-tech Sydney.

Your scenic flight takes you along the harbor to the sea, where you will marvel at the stunning sandstone cliffs rising abruptly from the water. You'll then fly to world-famous Bondi Beach, where your pilot will maneuver the aircraft so that all on board have great views of the scores of surfers waiting for the next big wave.

From Bondi you'll head back to the harbor to climb to 1,000 feet for a truly stunning view of Sydney. You'll complete a circuit above the Sydney Harbour Bridge and Sydney Opera House, for unforgettable photo opportunities of the two famous icons.

On your descent back to Rose Bay your pilot will point out the beautiful houses of the rich and famous that punctuate the waterfront, before gently splashing back down to earth.

You then have the option of combining your Sydney Scenic Flight by Seaplane with an inspirational three-course � la carte lunch at the famous Catalina Restaurant in Rose Bay, a must for those wishing to enjoy a true Australian gourmet experience.

Sample Menu

Starters

• Freshly shucked Sydney rock oysters: 8 Natural, with eschalot and red wine vinegar 8 Natural, with pickled cucumber 8 Crumbed, with leek fondue
• Blue swimmer crab tartlet, fine herb and mesclun salad
• Braised octopus carpaccio with a salad of vongole, mussels and wild rocket
• Pan-fried Hawkesbury squid; aioli, spice poached pear and crispy duck tongue
• Seared sea scallops with confit chicken wings, asparagus and sauce vierge
  

Mains

• Ocean trout cooked 'sous-vide' with olive vinaigrette, confit fennel and wild rocket
• Char grilled yellow fin tuna, Spanish onion, tomato and cabernet sauvignon vinegar
• Roasted lamb rack with caramelised witlof and crispy onion; garlic and tahini sauce
• Dry aged angus sirloin char grilled on the bone with Yorkshire pudding and mashed peas
• Main courses are accompanied by a mixed leaf salad
  

Desserts

• Sugar coated cinnamon cream with dark chocolate sorbet and caramelised oranges
• Ricotta cannoli with warm caramel sauce and lemon confit
• Classic lemon tart with mascarpone